The creamy, tangy kitchen workhorse that does so much more than just provide you with an easy breakfast, snack or dip. Plus, my recipe for Cumin Roast Tomatoes with Lemon Yogurt.
A great yogurt incubation trick is to put your jars in a small cooler, like you'd use for a picnic, fill it with hot tap water to just below the lids ( I use American canning jars), close it up and leave overnight. Perfect yogurt every time.
That is good to know if I never get my hands on one - those sort of coolers are not really a thing here, at least not since the 90's but a few slick brands have been popping up on my Instagram ads recently! Thank you.
I wondered about that. Mine's the size to accommodate a 6 pack of cans (have no idea how it came to my house!?). I got the method from a Pennsylvania food scientist I found on the web in the early 2000s when I went through a cheesemaking phase. Works great, especially in a cold house like mine is 9 months a year.
I see that. I'm still interested in very simple cheeses though as we have some incredible local dairy milk here, and I can also get it unpasteurised right from the farm gate near my parents house. But: it takes time so it is a project for when my kitchen projects are not dictated by paying clients!
Love this, Rachel. Yoghurt is absolutely up there with my favourite ingredients, so versatile, definitely a workhorse as you say. I love the combination of cooling, creamy yoghurt with tangy, sweet tomatoes, and the cumin is an excellent touch. And yes to the yoghurt lamb chops!
I hope you like it if you give it a go! And whilst I use a different lamb chop recipe for everyday with yogurt which will actually be appearing as a paid subscriber post later in the month, if I've been doing something which means I've generated whey there is no question of doing anything with it other than making your lamb chop recipe. Can't decide if that is my favourite in the book, or the mulled venison stew.
I’m so excited to see you celebrate yoghurt this month. It’s inspiring me to share my favourite super easy Dahi Kadhi recipe which is a yoghurt based curry that comes together in minutes. And ofcourse, who can say no to a glass of thick lassi made with yoghurt??
A great yogurt incubation trick is to put your jars in a small cooler, like you'd use for a picnic, fill it with hot tap water to just below the lids ( I use American canning jars), close it up and leave overnight. Perfect yogurt every time.
That is good to know if I never get my hands on one - those sort of coolers are not really a thing here, at least not since the 90's but a few slick brands have been popping up on my Instagram ads recently! Thank you.
I wondered about that. Mine's the size to accommodate a 6 pack of cans (have no idea how it came to my house!?). I got the method from a Pennsylvania food scientist I found on the web in the early 2000s when I went through a cheesemaking phase. Works great, especially in a cold house like mine is 9 months a year.
I keep meaning to make cheese.
It was fun for a while ... but ultimately, it wasn't great cheese.
I see that. I'm still interested in very simple cheeses though as we have some incredible local dairy milk here, and I can also get it unpasteurised right from the farm gate near my parents house. But: it takes time so it is a project for when my kitchen projects are not dictated by paying clients!
Love this, Rachel. Yoghurt is absolutely up there with my favourite ingredients, so versatile, definitely a workhorse as you say. I love the combination of cooling, creamy yoghurt with tangy, sweet tomatoes, and the cumin is an excellent touch. And yes to the yoghurt lamb chops!
I hope you like it if you give it a go! And whilst I use a different lamb chop recipe for everyday with yogurt which will actually be appearing as a paid subscriber post later in the month, if I've been doing something which means I've generated whey there is no question of doing anything with it other than making your lamb chop recipe. Can't decide if that is my favourite in the book, or the mulled venison stew.
Thanks for bringing this forward Will.
I’m so excited to see you celebrate yoghurt this month. It’s inspiring me to share my favourite super easy Dahi Kadhi recipe which is a yoghurt based curry that comes together in minutes. And ofcourse, who can say no to a glass of thick lassi made with yoghurt??
Maybe we should do a yoghurt Collab 🥰😄😍🥳
Oh that sounds delicious! And yes we should - feel free to email / slide into my DM's to chat!